Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

Introduction

This Feta & Cranberry Penne Salad with Orange Vinaigrette is a fresh and flavorful dish perfect for light lunches or as a vibrant side. The combination of tangy feta, sweet cranberries, and a citrusy dressing makes it both refreshing and satisfying.

Ingredients

• 8 oz penne pasta
• ½ cup feta cheese, crumbled
• ½ cup dried cranberries
• ¼ cup toasted walnuts, chopped
• 2 cups baby spinach
• ¼ cup red onion, thinly sliced
• ¼ cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
2. Step 2: In a small bowl, whisk together fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the vinaigrette is well combined and smooth.
3. Step 3: In a large mixing bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
4. Step 4: Drizzle the orange vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated with the dressing.

Tips & Variations

• For extra crunch, substitute walnuts with toasted pecans or almonds.
• Add grilled chicken or chickpeas for a more filling meal.
• Use fresh cranberries lightly sautéed in honey if you prefer less sweetness.
• Chill the salad for 30 minutes before serving to let flavors meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the vinaigrette separate and toss just before serving. Reheat is not recommended as it is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli or farfalle works well and holds the dressing nicely.

How do I keep the spinach from wilting?

Use fresh baby spinach and add it just before serving or toss gently to avoid bruising. Chilling the salad also helps keep the spinach crisp.

Feta & Cranberry Penne Salad with Orange Vinaigrette Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

A vibrant and refreshing Feta & Cranberry Penne Salad tossed in a zesty homemade orange vinaigrette. This salad balances the creaminess of feta cheese, the sweetness of dried cranberries, and the crunch of toasted walnuts with fresh baby spinach and a citrusy dressing, making it perfect for a light lunch or a colorful side dish.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz penne pasta
• ½ cup feta cheese, crumbled
• ½ cup dried cranberries
• ¼ cup toasted walnuts, chopped
• 2 cups baby spinach
• ¼ cup red onion, thinly sliced

Orange Vinaigrette

• ¼ cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
2. Make the Orange Vinaigrette: In a small bowl, whisk together fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
3. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled penne pasta with crumbled feta cheese, dried cranberries, toasted chopped walnuts, baby spinach, and thinly sliced red onion, ensuring even distribution.
4. Dress & Toss: Drizzle the freshly prepared orange vinaigrette over the salad ingredients. Gently toss everything together to coat all components evenly with the dressing. Serve immediately or chill before serving for enhanced flavor.

Notes

• To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
• For extra freshness, add chopped fresh herbs like parsley or mint if desired.
• This salad can be prepared a few hours ahead and refrigerated; add the dressing just before serving to maintain crispness.
• Substitute penne pasta with gluten-free pasta to make this recipe gluten-free.
• If preferred, swap honey with maple syrup to make the vinaigrette vegan-friendly.

Keywords: Feta salad, cranberry salad, penne pasta salad, orange vinaigrette, vegetarian pasta salad, healthy salad recipe